15-Min Asian Chicken & Rice Soup with Bok Choy, Mushrooms & Pre-Cooked White Rice

15-Min Asian Chicken & Rice Soup

with Bok Choy, Mushrooms & Pre-Cooked White Rice

15 MIN
+$0.99/serving 4 Servings
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Available Options

  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
    Wellness
  • with Cooked Pulled Pork
    includes 20 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork
    • with Cooked Pulled Pork

    From the Test Kitchen

    In this warming, hearty soup, you'll create a fragrant base by sautéeing bok choy and mushrooms with our East Asian-style aromatics, before adding pulled chicken and pre-cooked rice to soak up the flavorful broth. You'll top the soup with crispy onions for a welcome crunch and more delicious, savory flavor.

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    fresh
    ingredients
    15-Min Asian Chicken & Rice Soup with Bok Choy, Mushrooms & Pre-Cooked White Rice
    Title
    • 20 oz Cooked Pulled Pork
    • 20 oz Cooked White Rice
    • 8 oz Mushrooms
    • 20 oz Baby Bok Choy
    • 6 Tbsps East Asian-Style Sautéed Aromatics
    • ⅔ cup Crispy Onions
    • 6 Tbsps Soy Glaze
    • 8 tsps Chili Crisp Seasoning

    15-Min Asian Chicken & Rice Soup

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the mushrooms. In a bowl, combine the crispy onions and up to half the chili crisp, depending on how spicy you'd like the dish to be.

    2 Cook the vegetables & start the soup

    In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy,  sliced mushrooms, and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the soy glaze and as much of the remaining chili crisp as you'd like. Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

    Cook the vegetables & start the soup
    Finish the soup & serve your dish
    3 Finish the soup & serve your dish

    Carefully add the rice, pulled pork (tearing the pieces apart before adding), and 1 1/2 cups of water; season with salt and pepper. Cook, stirring occasionally and breaking the rice apart with a spoon, 3 to 4 minutes, or until combined and the pork is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup garnished with the seasoned crispy onions. Enjoy!  

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